Sage and Sunflower Seed Soda Bread

No kneading. No waiting for it to prove. This is the bread to make if time is of the essence.

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Yields:
1

Prep Time:
0
hours
10
mins

Cook Time:
0
hours
0
mins

Total Time:
0
hours
10
mins

Ingredients

225 g.plain flour

225 g.wholemeal flour

bicarbonate of soda

cream of tartar

2 tbsp.soft brown sugar

1 tbsp.sunflower seeds

1 tbsp.poppy seeds

1 tbsp.sesame seeds

2 tbsp.sage leaves, finely chopped

20 g.roughly chopped walnuts

1 tsp.good sea salt flakes (e.g. Maldon)

500 mLbuttermilk

30 g.butter, melted

Directions

Preheat oven to 200C/gas mark 6.

Sift the flour into a large bowl (tip in anything that remains in the sieve. You’re just aerating the flour, not trying to remove all the delicious wholemeal bits!)

Add all the dry ingredients and stir to combine. Make a well in the centre and slowly pour in the buttermilk, mixing gently but thoroughly. It will form a loose cake type batter, not a bread type dough. Don’t worry.

Brush a 10 x 20 cm loaf tin with the melted butter. Put the mixture into the tin and even out the top. Pour the rest of the butter over the surface.

Sprinkle the seeds and salt over the surface and bake for 30 mins at 200C before turning it around and baking for 25-30 more minutes at 150C until a sharp knife inserted into the centre comes out clean. Turn the loaf out onto a wire rack to cool.

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